Bonnaroo 2012: 'Campground Culinary Artists' Share Some 'Roo'-cipes

A long line of cars backed up the highways in Manchester, Tenn., as thousands waited to drive onto the beloved campgrounds on Bonnaroo's 700-acre farm. Spread across fields or in between trees, those that waited in line patiently cruised onto the land to park for four wild days of dirt, sun, and music.

The experienced Bonnarooian crammed not only a tent, chairs, and beer into the car, but also a grill and some food to light up on it. To help these grilling campers out, the Bonnaroo Beacon -- the official on-site newspaper of Bonnaroo (brought to you free by Relix and Jambands.com) -- talked to esteemed campground culinary artists Kevin Borgia and Meredith Krupa.

If you have beer, then you are in luck, for the key ingredient (and sometimes worst nightmare) in a number of their Roo-cipes is your canned alcoholic refreshment. You don't have to be at Bonnaroo to try these campground dishes. Light up your stove, crack open that beer, turn up the speakers, and get weird in your kitchen with these two tasty treats from Kevin Borgia and Meredith Krupa.

Drunken Pretzels & Sausage

Ingredients

Bratwurst/Sausage

Pretzel Rods

Mustard

Light Beer

Cabbage

To begin cooking this German dish, you will need to heat up a little oil in a pan. Toss in the cabbage and sausages, then pour about half a beer into the pan. Once the meat is brown, flip and brown the other side. Stealing a trick from the corn dog, take the pretzel rod and stick it in the sausage. Borgia and Krupa suggest dipping the sausage on a rod in mustard, and enjoying it with the leftover beer.

Coffee & Beef & Beer

Ingredients

Steak or ground beef

Dark Beer

Ground Coffee

Spices (Salt, Pepper, Cayenne)

Sauces (Hot Sauce, Worcestershire, A.1.)

Honestly, this is a pretty odd combination of food items, but I trust in Bonnaroo, and therefore I trust in Borgia and Krupa. At the beginning of the day, place the beer, meat, and sauces in a Ziploc bag. When preparing dinner in the evening, remove the meat from the juices and sprinkle it with whatever spices you were able to conjure up. Then rub about a tablespoon of coffee onto the meat and slap it on the grill. The reason you should try this recipe? According to the Bonnaroo Beacon, the bit of caffeine from the coffee will give you a pick-me-up that will keep you raging into the night.